Chicken Breasts With Mushrooms And Sun Dried Tomatoes Levine Recipes

CHICKEN BREAST WITH SUN-DRIED TOMATOES

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE

Steps:

• Heat 2 tsp.
• oil in a large non-stick skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to pan; cook 4 minutes on each side or until done.
• Remove from pan; keep warm.
• Reduce heat to medium.
• Add 2 tsp.
• oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
• Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
• Spoon sauce over chicken; sprinkle with parsley.
• Serve over pasta.

CHICKEN BREASTS WITH MUSHROOMS AND SUN DRIED TOMATOES LEVINE

Steps:

• In a bowl, soak sun dried tomatoes in wine for 30 minutes. In large skillet heat 2 Tbsp oil over moderately high heat till almost smoking. Add mushrooms and garlic. Cook, stirring, for 1 minute. Transfer with slotted spoon to a plate. Add remaining 2 Tbsp of oil to pan and heat. Dredge chicken strips in flour, and add to skillet in batches. Cook until browned lightly, and remove to plate. When all the chicken is cooked and set aside, add the tomatoes and wine to the skillet. Cook 1 minute, scraping up the brown bits. Add mushroom mixture, lemon zest and the fines herbes and simmer for 10 minutes. Add heavy cream and simmer till ssauce is thickened (about 1 minute). Add chicken and simmer over low heat, tirring, for about 2 minutes, till heated.

CHICKEN BREASTS WITH SUN-DRIED TOMATOES

Steps:

• Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
• Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside.
• Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm.
• Add pasta to boiling water so it will cook while the chicken is simmering.
• Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture.
• Sauce can be served over the pasta, or stir the pasta right in with the sauce.

ITALIAN SUN-DRIED TOMATO CHICKEN BREASTS

Steps:

• Place all ingredients in 2- to 4 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.